Just a few simple ingredients transform this humble little chickpea into a quick and light lunchtime snack.

Chickpea Falafels

(recipe from Real Food Kitchen by Dr Libby)

Ingredients

375g raw chickpeas, soaked overnight and rinsed well

1 bunch of parsley, roughly chopped

1 bunch of coriander, roughly chopped

1 stalk celery, roughly chopped

1 onion, roughly chopped

5 cloves garlic, roughly chopped

1 tbsp baking powder

2 tbsp buckwheat flour

2 tbsp ground cumin

coconut oil for shallow-frying

Instructions

Place chickpeas, parsley, coriander, celery, onion and garlic in a food processor and pulse until well combined. Season to taste.

Add the baking powder, flour and cumin and mix well.

Heat a frying pan with enough oil to cover the bottom. Mould the mixture into small balls and fry in the oil using a fork to flatten each ball as it cooks. When the discs are golden brown on both sides, remove from the pan and drain on paper towels.

Just a little note - eat them the day you cook them as they tend to dry out a little if kept any longer.

I love your owl plate and I love chickpeas. For regular felafels, steaming them works well, especially if you're already preparing some veggies that way. It gets the moisture in while gently heating them through. I'll often serve them with my fave spicy hummous or my own spicy tomato relish.